Finally, you just bake and glaze for a fruity and light slice of heaven! Then you top the pastry base with a good amount of lemon curd – again, shop bought is fine! Next, a thick frangipane made with lots of ground almonds and blueberries is spread over the top. Start with a classic pastry base – I provide a recipe but shop bought is also fine. This Lemon and Blueberry Bakewell Tart twists up a classic. THIS MEANS I MAKE A SMALL AMOUNT OF COMMISSION IF YOU PURCHASE THE PRODUCT. If you’d like to pin or print this Lemon Bakewell Slice recipe for later you can do so below.DISCLAIMER: THIS PAGE MAY CONTAIN AFFILIATE LINKS. Leave to cool or serve warm if preferred. Leave to cool and mix icing sugar with a little water and a drop of lemon essence.Bake in the centre of the oven for 30 minutes or until golden brown.Fold in the ground almonds and flour and pour the filling on top of the lemon curd inside the pastry case.Add the eggs, lemon extract and zest and beat well. Cream the butter and sugar in a large bowl.Spread the lemon curd over the pastry base.Grease or line a deep baking tray or oven dish before lining with the sweet shortcrust pastry.100g unsalted butter or margarine at room temperature.So here’s our delicious Lemon Bakewell Slices recipe You can see all our recipes to date here. Plus, here’s our Cherry Bakewell Fairy Cakes and Cherry Bakewell Fudge recipes too. If you’re looking for other recipes to try, we also have a Lemon Bakewell Tarts recipe which is pretty good. If you love lemon then you really can’t beat lemon bakewell flavours which make this lemon tray bake a winner. We love making this lemon traybake cake as part of an afternoon tea spread but it’s really lovely for any occasion. We save the offcuts to have with custard for dessert – something the whole family love! This really is a wonderful family bake and one of our favourite sweet treats through the spring. Once baked we chop off the excess pastry around the edges of the dish to give a neater finish but you can leave it as is for a more rustic bake. We also make this tray bake in a rectangle oven tray but you could use a round tart tin if you’d like a more classic Bakewell Tart finish. How is this different to a normal Bakewell Tart?Ī traditional Bakewell Tart is finished with flaked almonds over the sponge mixture but we’ve finished this with just a drizzle of lemon flavoured icing to make it less nutty and more lemony! We also use shop bought pastry but you can make your own if you’d rather. There’s no need to blind bake the pastry in this recipe and it gives a lovely crust to the finished slice. A couple of weeks ago we made Lemon Bakewell Tarts and we loved it so much that I thought I’d make some more lemon recipes – and our Lemon Bakewell Slice was created!įor this recipe we use a frangipane sponge made with a mix of ground almonds and self raising flour and flavoured with lemon extract although you could probably use lemon juice instead. It’s something I enjoy all year round and I’m trying to create more seasonal bakes that we can enjoy through the year. Purchasing via an affiliate link doesn’t cost you any extra, and I only recommend products and services I trust. This post contains affiliate links and I may receive commission if you visit a link and buy something.
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